Iceberg Wedge Salad with Creamy Gorgonzola Dressing

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
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1 cup sour cream

1 cup prepared mayonnaise

1/2 cup gorgonzola cheese, crumbled up

2 to 4 tablespoons buttermilk

Kosher salt and freshly ground black pepper, to taste

Kosher salt and freshly ground black pepper, to taste 

2 tablespoons mixed chopped fresh herbs (such as parsley, sage, and basil)

1 head iceberg lettuce, quartered, core removed 

8 strips good quality bacon, cooked crispy

8 tear drop, or grape tomatoes, halved

1/2 cup blue cheese, crumbled


  1. In a mixing bowl combine the sour cream, mayonnaise, and gorgonzola. Using a wooden spoon, stir the mixture to combine the cheese through the mixture. Loosen up the mix with the buttermilk, a tablespoon at a time, until it comes to a salad dressing consistency. Season the mix with salt, and pepper, to taste. Stir in the fresh herbs.
  2. Place a wedge of lettuce on a plate, coat liberally with the blue cheese dressing, and crumble some cooked bacon on top of the dressing. Dress each plate with 2 halved tomatoes, some blue cheese, and season with a little bit of salt and pepper.